Salted Caramel Cookie Recipe

Introduction

These salted caramel cookies combine a perfect balance of sweet and salty flavors with rich caramel pockets and a hint of chocolate. Soft on the inside and slightly crisp on the outside, they make a delicious treat for any occasion.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup caramel chips
• ½ cup chocolate chips (optional)
• ½ tsp flaky sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside.
3. Step 3: In a large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
6. Step 6: Gently fold in the caramel chips and chocolate chips, if using, distributing them evenly throughout the dough.
7. Step 7: Scoop the cookie dough onto the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
8. Step 8: Lightly sprinkle each cookie with flaky sea salt to enhance the sweet and salty flavor contrast.
9. Step 9: Bake the cookies for 10–12 minutes, or until the edges are golden but the centers remain soft.
10. Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra gooey caramel pockets, try adding small chunks of soft caramel candies along with the caramel chips.
• Swap chocolate chips for white chocolate or nuts for different flavor and texture combinations.
• Use room temperature eggs to ensure better mixing and a fluffier dough.
• If you prefer chewier cookies, slightly underbake them and let them finish setting on the baking sheet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or bag for up to 3 months. To reheat, warm cookies in a low oven or microwave for a few seconds to revive their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added 1 teaspoon of salt to prevent the cookies from becoming too salty.

What if I don’t have caramel chips?

You can chop soft caramel candies into small pieces or substitute with butterscotch chips for a similar flavor.

Salted Caramel Cookie Recipe

Print Recipe

★★★★★

4.6 from 215 reviews

A delightful Salted Caramel Cookie recipe featuring a perfect balance of sweet and salty flavors, with gooey caramel chips and optional chocolate chips baked into a soft and chewy cookie base. These cookies bring together classic ingredients for a rich, satisfying treat with a crisp texture and moist caramel notes.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Add-ins & Toppings

• 1 cup caramel chips
• ½ cup chocolate chips (optional)
• ½ tsp flaky sea salt

Instructions

1. Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Dry Mix: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
3. Creaming: Using a stand mixer or hand mixer, cream the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, which should take about 3-4 minutes. This helps incorporate air and achieve a tender cookie.
4. Wet Mix: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
5. Combine: Gradually add the dry flour mixture to the wet mixture, mixing on low speed or folding gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
6. Mix-ins: Fold in the caramel chips and optional chocolate chips evenly throughout the dough to create gooey pockets of flavor in each bite.
7. Shaping: Scoop generous tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
8. Topping: Lightly sprinkle each cookie dough scoop with flaky sea salt before placing the sheets in the oven. This adds a delicious sweet and salty contrast once baked.
9. Baking: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For softer cookies, underbake slightly and let the residual heat finish cooking.
• Using room temperature eggs helps achieve a smoother, creamier dough.
• Flaky sea salt enhances flavor contrast but can be omitted for a less salty cookie.
• Caramel chips can be substituted with butterscotch chips for a different flavor profile.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: salted caramel cookies, caramel chip cookies, homemade cookies, sweet and salty cookies, easy dessert recipe